Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Honey Lemon Pork Chops
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- #38577
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
6 pork chops, 1/2 inch thick
1 tablespoon vegetable oil
1/3 cup chili sauce
1/4 cup honey
1/2 tablespoon lemon rind
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sour cream
1 tablespoon flour
directions
Trim fat from chops and score. Heat oil in fry pan. Brown chops on both sides. Drain fat.
Combine chili sauce, honey, lemon rind and juice, salt and pepper. Stir into pan. Cover and simmer over low heat about 30 minutes. Remove chops from pan and keep warm.
Whisk together sour cream and flour. Stir into pan juices. Cook until smooth and thick. Spoon over chops.
added by
Emmeretta
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
I also did not cook the sauce for 30 minutes. AFter cooking the chops on medium high, the pan was still warm enough. I put the sauce ingredients in the pan right after taking the chops out and then turned the heat to low. The sauce bubbled and cooked for about 10 minutes and then it started looking really syrupy. I poured the pork juices from my resting chops into the sauce and stirred...this worked really well and helped loosen up the sauce. I think 30 min would be really too long UNLESS you started the pan on low to begin with. (meaning, you started cooking the sauce while the chops were cooking...but then you'd lose all the great fond from the pork chop pan)
January 21, 2009
I too was looking for a new recipe and found this one. i used grated lemon rind instead of a whole piece of rind. The sauce is unique and really good. I cooked the boneless pork chops to about 140 and covered with foil to let them finish cooking with the residual heat. Very easy and delicious! I will definitely make this again.
November 28, 2006
I was looking for a new pork chop recipe and came across this one and it is fantastic! The sauce is sooo tasty and is super with mashed potatoes and asparagus! Highly recommended!